7 ounces lean ground pork
1 clove garlic
1/2 teaspoon {salt}
6 cups chicken stock or broth made with {chicken flavored broth powder}
2 cakes firm tofu, cubed
1 cup thinly sliced Chinese celery
1 tablespoon fish sauce
1/2 teaspoon {sugar}
1/4 teaspoon ground {white pepper}
2  spring onions (scallions), sliced, to garnish
 few sprigs coriander leaves (cilantro), minced, to garnish

Combine the pork, garlic and salt in a small bowl and mix until well blended. Set aside.

Bring the chicken stock to a boil in a stockpot or large saucepan over medium heat. Stir in the pork mixture and bring the mixture to a boil again. Add the tofu and celery, then season with the fish sauce, sugar and pepper. Simmer uncovered for 1 to 2 minutes before removing from the heat.

Serve hot, garnished with spring onion and coriander leaves (cilantro).